What is reverse searing?
Reverse searing is a technique for cooking a steak that results in a perfectly cooked, juicy interior with a crisp, flavorful crust. The process begins by cooking the steak at a low temperature in the smoker, and then finishing it off with a quick sear on a hot grill or in a cast iron skillet.
How to reverse sear
The first step in reverse searing a steak is to choose the right cut of meat. A thick, well-marbled steak, such as a scotch fillet\ribeye or a porterhouse steak, works best. But you can use this method on any thick cuts (tritip, rib roast etc). You’ll also want to season the steak generously with salt and pepper, or your favourite rub, and let it sit at room temperature for about an hour before cooking.
Next, preheat your smoker to 200-225°F. You could use the Snake Method in a Weber. Place the steak on the grill away from the heat source. Cook the steak for about 45 minutes to an hour, or until the internal temperature reaches about 110-120°F for medium-rare or 130-135°F for medium.
While the steak is cooking in the smoker, get your grill or cast iron skillet hot. Heat the grill to high or place the skillet over high heat and let it get very hot. Once the steak has reached the desired internal temperature, remove it from the oven and let it rest for a few minutes.
To finish the steak, place it on the hot grill or in the hot skillet. Sear it for a minute or two per side, or until a nice crust forms. Take the steak off the heat and let it rest for a few more minutes.
The reverse searing technique allows the steak to cook evenly and retain its juices. The final sear gives the steak a nice crust and the perfect texture.
When the steak has rested, it’s ready to be served. Enjoy your perfectly cooked, juicy, and flavorful reverse seared steak!
Want to take it up a level visually, or cook a steak “competition style”? then do the searing component on a set of Grill Grates, to get those perfect grill marks. The only question then is Squares or Diamonds?